Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2004
Session ID : 1E-a5
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Host: The Japan Society of Cookery Science

Research Oral Presentations
Free amino acid composition and bacteria of Kabura zusi and Dikon zusi
*Kuniko Aida, Takeshi Sumino
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Keywords: Kabura zusi, Daikon zusi, Fermented products, GABA
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[in Japanese]
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© 2004 The Japan Society of Cookery Science
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